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Mediterranean Stuffed Salmon

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Sweet Balsamic Chicken and Veggies made in one pan with a simple 2-ingredient glaze that serves as a marinade, cooking sauce, and dipping sauce for an easy, healthy dinner.

Ingredients

Scale
  • Cooking spray
  • 6 tablespoons balsamic vinegar
  • 1/2 cup zesty Italian dressing (fat-free is great)
  • 1¼ pounds chicken tenderloins or breasts
  • 2 heads broccoli
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Fresh parsley (optional)
  • Salt and pepper (optional)

Instructions

  1. Preheat oven to 400°F and spray a large sheet pan with cooking spray (or line with parchment).
  2. Whisk together balsamic vinegar and Italian dressing.
  3. Trim chicken of fat and cut breasts into 1/4–1/2-inch pieces if using breast.
  4. Place 1/3 cup of the glaze and chicken in a bag; marinate in the fridge for 30 minutes to 6 hours.
  5. Chop broccoli and halve baby carrots.
  6. Toss broccoli, carrots, cherry tomatoes, Italian seasoning, olive oil, garlic powder, salt, and pepper on the prepared pan.
  7. Roast vegetables for 10–15 minutes.
  8. Flip vegetables, move them to the sides, place chicken in the center, brush with another 1/3 cup glaze, and discard remaining marinade.
  9. Return to oven and cook 7–15 minutes more, until chicken is cooked through.
  10. Serve chicken and veggies with the remaining glaze and sprinkle with parsley, if desired.

Notes

  • Total time does not include marinating time.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven or microwave until warm.

Nutrition

Keywords: one pan balsamic chicken, sheet pan chicken and veggies, easy balsamic chicken, healthy one pan meals

Find it online: https://recipesfoodeasy.com/mediterranean-stuffed-salmon-2/